Is anyone using these containers to start and store a Sourdough Starter? Thank you for your comments!
21266
I only use them for dry goods but I don't see why you can't use them for that. :)
21267
I find them very useful for developing the dough. For the Starter I use something much smaller; like a Peanut Butter or Pickle jar. I imagine if the amount of starter was more than for the use of several people; as in a commercial enterprise this container would work. But, I only make 2 or 3 loaves of bread at a time. Since a sourdough starter takes a longer rise time than commercial yeast, I like to use these containers. Just put them away for a while, sometimes 12 to 24 hours and let mother nature do it's work. Hope that helps.
21268
If you're making large quantities can't see why not as the container has an excellent seal. When we made starter we generally used 1 quart canning jars with caps on in the fridge as we made a small batch. Don't know anything about any reaction to the plastic as stated in a previous reply but I would follow up on that or the venting comment. One thing for sure, hope you have a large fridge as it takes up a large space.
21269
I have been using it for Sourdough Starter for about 5 years. I like having three to have a clean one when needed and to experiment in. Being the same size and weight helps for feeding.John Z
21270
Yes. I bought the containers for that purpose. Keep in mind that there is no vent hole, so you have to leave the lid cracked. Also, the containers are fairly large and in my standard side by side door refrigerator take up almost an entire shelf.
21271
Sourdough Starter is stored in a glass containers only due to a chemical reaction from the starter and the plastic.
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
1207085
I think you would be better off with the 9 tray if you are going to use the quart jars. I make my 24 hour yogurt in either the jelly sized 8 oz jars or pint jars. I do this for portion control as they are already measured out and no one else here eats it but me. I put plastic canning jar tops on them when I put them in to ferment, and am not sure if those would be liquid tight to lie on their sides. I love mine.
113890
I don't know--have never used for that purpose. I think they are only containers.
1979342
I've kept mine one for 3 -4 hours at a time making Artisan French bread. Don't know why you'd need it for a sourdough starter though. They will grow in the frig.. And my poolish grows quite well at room temperature over nigh just sitting on the counter. I do like my Proofer and use it often.
2023986
I have never used a sourdough starter for pancakes, though I have seen recipes for such. My guess would be to try it, what can you lose?
1865056
Personally, I would say, no. They just don't "look" like they would withstand the heat. I use them for my homemade creams and they are perfect for that. Actually, the sturdiest and best priced container I've found for this purpose.
1198780
It appears that you have a separation in your starter. Remove the top layer, feed at the peak, and don't forget to stir. And store your sourdough starter in the fridge (to slow down the fermentation so that you won't need to feed it but only once a week). Feed the starter with equal parts of water and flour by weight. Hope this helps. If not, maybe someone else will have better ideas. This is from my own experience.
1322950
I use a packaged yogurt starter which has a blend of specific bacteria and are (presumably) alive when rehydrated. Even so, eventually you need a new starter when reusing your own yogurt as the population of bacteria change in both type and proportions. This leads me to store bought yogurt as a starter. Since there are so many yogurts (Supermarket vs. places like Whole Foods and Sprouts), you don't know exactly what is in that yogurt or how it was treated (shipping and storage), I think even with plain yogurt the results could be hit or miss. If you want to try a fruit yogurt I would suggest one where the fruit is on the bottom (Dannon?) rather than a homogenized one (Yoplait) and making sure that the label says "Contains Live Cultures". Organic may be better than non-organic but in the end, you may have to experiment.
1217799
I would not use your own container. The container that comes with the unit is a custom size to perfectly fit to the unit & surround the yogurt with the right fermentation temperature--& then chill it. It's already BPA-free. Can't think of why you would want to use your own container.
683860
I freezer store food in them often. Great for short term, not sure if they are the best for storing food for months at a time though...
615335
No - You cannot. They come with a 1 cup measuring cup and the lid must be removed to use the contents. I have about 8 of these and use them to store various types of flour. Hope this helps you.
1122135
I use them for prep bowls, not storage. The green ones hold at least a cup of dry goods each. I use the purple for 1/2 cup ingredients
433418
I bought my bag in November 2013. I meant to buy containers to store them in, but I never did. Instead, I'd store about a quart at a time in my kitchen shelf; the rest I just left tied up tight in the bag they came in. They're still as delicious and fresh as when I first got them.
2265343
They are, but the plastic is brittle while cold, and if a container is in the freezer is dropped, it will crack. This was an issue for us while we had a side-by-side refigerator-freezer, and it would be with a top-freezer, but not that our freezer is on the bottom, I am less concerned about our supply of these containers dwindling. Now I am looking to replace the ones that have broken over the years, because these are useful containers, and how else are you going to store so many in such a small space?
704903
I save my home-made yogurt and re-use as starter. Don't know why, but I usually do this for at least 4 times and then start with another 6-ounce yogurt (have read something somewhere on that doing it a few times but not always). Others can feel free to correct me on this. My first starter was just 6 ounces of the Stoneyfield yogurt.
918244
I've never bought starter; just use some yogurt with live active cultures and it's nearly always worked well for me. Then, I use as a starter some of the yogurt I have made, but only do this once myself as I eat it all up before I can do it again. I buy the sweetened, fruit yogurt for my husband as he doesn't like the homemade, but that's ok; that way, I always have a starter on hand.